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“Ree Dolly stood at the break of day on her cold front steps and smelled coming flurries and saw meat. Meat hung from trees across the creek. Carcasses hung pale of flesh with fatty gleam from low limbs of saplings in the side yards. Three halt haggard houses formed a kneeling rank on the far creekside and each had two or more skinned torsos dangling by rope from sagged limbs, venison left to the weather for two nights and three days so the early blossoming of decay might round the flavor, sweeten that meat to the bone.”
― Daniel Woodrell, Winter's Bone

“The master and mistress of the house and the rest of the Blood -even the Crux himself- brought our food, poured the wine, did our bidding. The centerpiece was a roasted stag. crowned with gilded antlers and stuffed with songbirds; they had hunted well. We were forbidden to kill the deer that fattened on our coleworts and stole our grain, and the venison tasted all the better for the salt of revenge.”
― Sarah Micklem, Firethorn

“That casing of white armor traps the meat's juices, its fragrance and the umami goodness of its blood inside, waiting to explode the moment you bite into it! The dish's enormously delicious flavor impacts every sensory organ you have!
"Not only that, its already impressive flavor has been imagined by the appetizer.
By being presented after an appetizer centered on mushrooms- which pair exceptionally well with venison- and being accented with the flavor booster formic acid...
...its deliciousness has been raised to even greater heights!"
"Rindo's dish pointed the way...
... but not to a mere final dish in a banquet.
It was a signpost to a Gourmet Eden!
A paradise where all chefs are freed from earthly troubles...
a beautiful land of peace and tranquility that we all desire!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 30 [Shokugeki no Souma 30]

“Venison stinks when you chew it, it stinks in your gullet. The putrid meat expands in your bowels, it constricts the intestines, it constricts the appetite¡ªit murders you slowly, clogging your organs with its horrifying stink. It constricts the spirit, nothing but a foul and rotten meat that constricts the soul. But, of course, there is no soul, there can be nothing holy in us¡ªthere cannot be anything of heaven in us, because we are depraved, because we are no better than the foul venison. We are the meat that rots, the rotten meat on the bone, and we stink from birth until death, from when no soul is wrought to when no soul escapes.”
― Zac Smith, Everything Is Totally Fine

“On the right is Sauce Poivrade, a sauce made from beef or venison stock and lots of pepper. It has a rough bite with a lingering and clear aftertaste. Poivrade comes from the French word poivre, which means "pepper." This heavy and strongly flavored peppercorn sauce gives the mild and light venison a sense of weighty volume, you see.
Then I took some of the sauce and added various berries to give it some tangy and refreshing sweetness, making the sauce on the left- Sauce Poivrade au Baie The berries I used are-"
"Blueberries, blackberries, and red currants. You also used black currant liqueur, red wine, blueberry vinegar and raspberry jam. Correct?"
"Amazing! You got them all. Not surprising, I guess, considering it's you."
But that sauce is not nearly as simple as it sounds! It uses liqueur, wine, vinegar, jam and raw fruit... five different forms of fruit actually, all painstakingly and precisely added together. It's what gives the sauce such a deep and complex flavor.
But make even the tiniest mistake and the flavor will get muddled or overly bitter! Keeping everything in correct proportion is a tricky balancing act! It can't be done without a full and nuanced knowledge of all of the particular traits and compatibilities of each individual ingredient!
It is a superhuman dish only someone like Eishi Tsukasa's skill and knowledge could create.
With the two different sauces, he has beautifully expressed both the delicate elegance and the untamed wildness of a deer!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 20 [Shokugeki no Souma 20]

“Every now and then, a mouthful of food tilted the world on its axis. This was one of them. The stew was dark and rich, meaty, herby. Thick broth and tender carrots and cubes of potato, hints of spice and aromatic vegetables. I moved my spoon through the opaque lake of gravy, imagining words that might describe it in an essay. I'd use the setting of the room, the AGA cooker in the corner, and the mullioned windows and the thatchers in their jeans.
"This is venison?" I asked and took a larger spoonful. "It's amazing."
"Thank you," Rebecca said mildly. "Have you never had it?"
"Not like this. We don't really eat it in the U.S." I tasted again, mulled the flavors: red wine, garlic, bacon, and something I couldn't quite put my finger on. "There's a hint of sweetness. Not honey, I don't think, or brown sugar."
Tony chuckled. "She'll never tell you her secrets."
"Of course I will. Red currant jam.”
― Barbara O'Neal, The Art of Inheriting Secrets

“Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison.
But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast!
This flavor isn't something that could be created with regular chestnuts.
It's a deliciousness made possible precisely because he chose to use sweet chestnuts!
"He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!"

Soma's Chestnut Sauce
Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer.

"Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors!
Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!"
"That would be the coffee."
"What?!"
"Coffee?"
"Yep! You guessed it! That's the Divine Tongue for you.
One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest...
So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison...
... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce!
This is a Yukihira Original and a brand-new French dish. I call it...
... Charcoal-Grilled Venison Thigh with Chestnut Sauce."
In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents.
Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes.
But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French!
It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 20 [Shokugeki no Souma 20]